Liver baits to Portuguese
Ox liver has a very rich nutritional value because the vitamin compounds present in this food reduce the risk of cancer and also function as antioxidants.
500g – Ox liver;
1 – Cup of dry white wine;
1 – Spoonful of vinegar;
4 – Teaspoons of garlic;
3 – Ladles of lard;
10 – Medium potatoes;
1 – Cup chopped parsley or coriander;
Salt black pepper and bay leaves to taste.
Method of preparation:
Cut the liver into chunks and soak in the lard for 30 minutes. Then remove the liver and season with salt, pepper, bay leaf, vinegar and wine. In this seasoning let marinate for 2 hours. In a non-stick pan sauté the garlic with the lard until golden, set aside. In the same saucepan as the lard, fry the liver. Cut the potatoes into large cubes and bring them to the baking. After the liver is fried, add the potatoes and coriander, let it on fire for another 5 minutes and that’s it.